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Cover: Some like it hot

Recipes with raisins

11Jul 12

Sarkarai Pongal

Sarkarai Pongal
Sarkarai Pongal
is a traditional sweet dish from South India. It is made during the Pongal festival, and symbolically offered to the sun god before being eaten. But you don’t have to go all the way to South India during the Pongal festival to enjoy this tasty treat. I’m going to teach you how to prepare it from the comfort of your own home.

This recipe calls for mung daal, which are mung beans that have been stripped of their hulls. These healthy legumes can be found in speciality vegetarian shops or speciality Indian shops.

You will also need to buy jaggery, a healthy natural sugar, to prepare this dessert properly. The refined white sugar you buy at the supermarket has been heavily processed with many chemicals. Jaggery, however, is naturally processed from sap, without any added stuff. This means it retains all its natural properties and minerals. And apart from being much healthier, it has a richer taste. Jaggery is a bit like buttery molasses.

Preparing Sarkarai Pongal with this sweet substitute will add authenticity to the dish, so it is well worth buying. And, as always, the ghee in this dessert can be substituted for regular butter.

To scoop up all the gooey sweetness in my recipe, I recommend this raisin bread.

Sarkarai Pongal
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Sarkarai Pongal is a traditional sweet dish from South India. It is made during the Pongal festival, and symbolically offered to the sun god before being eaten.
Ingredients
  • 2L Milk
  • 225g Rice
  • 50g Mung Daal
  • 250g Jaggery
  • 2tbsp Ghee
  • 15 Almonds
  • 15 Cashews
  • 50g Raisins
  • 1tsp Cardamom powder
  • 1tsp Cinnamon
  • 10 strands of Saffron, crushed
Instructions
  1. Bring the milk to the boil.
  2. Wash the rice and mung daal and stir them into the milk once it is boiling.
  3. Cook the rice and mung daal for 15 minutes on high heat.
  4. Grate the jaggery with a regular cheese grater. Use the larger holes on your grater.
  5. Slowly stir in the jaggery and the ghee. They should melt fairly quickly.
  6. Lower the heat and let simmer for 15 minutes. Stir occasionally.
  7. Chop up the almonds and cashews very finely.
  8. Slowly mix in the almonds and cashews.
  9. Add in the raisins, cardamom, cinnamon and saffron.
  10. Bring to the boil again and let cook for another 5 minutes. Stir constantly.
  11. Sarkarai Pongal can be served hot or cold. In the summer, I prefer to eat it cold.

 

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01Jun 12

Tasty Rava Ladoo

Rava LadooI absolutely love this Rava Ladoo recipe. Rava Ladoo is a tasty dessert that is easy to make. Ladoos are small ball-shaped treats made with plenty of sugar and other spices such as cardamom, a typical spice that we Indians love to add to dessert (try these Pistachio and Cardamom Bicuits).  Ladoos are excellent for parties because they are a nice, small snackable size. This is why in India they are served during holidays and festivals. Once made, ladoos can be stored and last up to a week, so you can prepare this dessert well ahead of any party you’re planning on throwing. That way you don’t have to leave them until the last minute.

Ingredients:

  • 150ml unsalted butter
  • 80g raisins
  • 400g semolina
  • 400g sugar
  • ½  teaspoon cardamom powder
  • 25g cashews and pistachios, crushed
  • 400ml whole milk

Preparation Method:

  1. Crush the cashews and pistachios and set them aside. The mixture should have the same amount of cashews as pistachios.
  2. In a large frying pan, sauté the raisins in the butter. Stir them slowly so they are all evenly cooked. This should make the raisins nice and plump.
  3. Take the raisins out of the butter. Drain them well so that they are not greasy. Set them aside.
  4. Using the same butter, add the semolina. Stir it constantly for 3-4 minutes so that it is evenly cooked.
  5. Add the sugar and continue stirring slowly.
  6. Add in the cashew and pistachio mixture, cardamom powder and the raisins and keep stirring.
  7. Slowly stir in the whole milk.  Stir until the milk is fully absorbed.
  8. Once the milk has been fully absorbed, take the frying pan off the stove and let everything cool down for 5 minutes.
  9. Now you are ready to make it into little lime-sized balls. Don’t wait until it gets too cold, because then it will not hold the shape. But since it is still very hot, I recommend using an ice cream scooper to form the balls.
  10. Leave them on a slightly greased platter. They should be separate so that they don’t stick together.
  11. Let them cool down for at least an hour before serving.

Makes: 35-40 ladoos

Takes: 30 minutes

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20Apr 12

Pear and Mango Chutney

Pear and Mango Chutney is a very sweet, mild chutney that goes well with my Bhaturas or vegetable samosas. Spread it on the Bhaturas, which are puffy fried breads, for a delicious afternoon snack, or a sugary breakfast.

You could also try this sweet chutney spread over a meat or fish dish. Try it over these chicken and pear burgers, since they already have a hint of pear flavour inside the burger. My chutney would be the perfect complement.

Like most chutneys, you can store this one in Tupperware or a glass container, and it will be fine for at least a month.

Ingredients:

  • 1 large raw Mango
  • 3 medium Pears
  • 450g Sugar
  • 10 almonds, finely chopped
  • 10 cashews, finely chopped
  • 2tbsp. raisins, mashed
  • 5 cloves, ground
  • 2tsp. Cinnamon Powder
  • 4tsp vegetable oil
  • 400ml water
  • 1tsp. salt

 

Preparation Method:

  1. Peel the large mango and the pears. It will be no problem if you use a normal peeler to do this.
  2. Chop both the mango and pears very finely and put them both into one bowl. Set the bowl aside.
  3. Heat the vegetable oil on a medium flame in a pot or a deep pan.
  4. Lower the flame and add just 2 tablespoons of sugar to the oil. Slowly stir the sugar, until it turns light brown.
  5. Now add the water.
  6. Raise the heat to high and bring the water to the boil.
  7. After 3 minutes of boiling, add in the rest of the sugar and allow it to come to the boil again.
  8. Chop the cashews and almonds very finely. Add them to the pot and stir.
  9. With a fork, mash the raisins in a separate bowl.
  10. Place the raisins to the pot and stir.
  11. Grind the 5 cloves in a mortar with a pestle. Now add them to the pot and mix slowly.
  12. Add the cinnamon to the pot and stir.
  13. Add a pinch of salt. I know this is a sweet chutney, but salt actually brings out the favour of sweet foods. Add just a pinch, and you will see that the flavours will become more intense.
  14. Now add the mango and pear.
  15. Cover the pot and lower the heat. Let simmer for about an hour.
  16. Remove from the pot and let cool.

Makes: 2kg of Pear and Mango Chutney
Takes: 2 hours

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